Tomato soup is one of my all time favorite dishes! I would eat soup everyday honestly, no matter what the weather is, I love it that much. I like the basic soup but also like adding some thing to change it up some, like this roasted tomato soup or the tomato basil version. The other day I wanted to try something different again, and so this Parmesan Tomato Basil Soup was born! It’s super easy to make and has a nice creamy taste to it without any milk or heavy cream.
This soup is super simple to make. You just essentially throw all of the ingredients in a large pot and let them cook. The longer they cook, the better the soup is, but it can be ready in 25 minutes.
For this soup I used a partial block of fresh parmesan. It was getting too hard to grate anymore so this was the perfect way o use it up. You don’t even have to grate it, you just throw it in the pot and let it cook down with the other ingredients. It helps to give the soup a nice creamy taste to it without the added heaviness of cream or half and half.
I love how this soup turned out! It perfect for a simple dinner and the leftovers are great for lunches for the whole week. My daughter even took some to school with her! It’s definitely one of my new favorites. This batch makes quite a bit of soup, since I like having the leftovers. Feel to cut it down by half if you want to just have enough for dinner!
- 3- 28oz cans Italian peeled whole tomatoes
- 4 tablespoons olive oil
- ½ yellow onion, diced
- 2 teaspoons garlic, minced
- 2 cups low sodium chicken stock
- ½ block (about a 4x4 in. square) parmesan cheese
- a handful fresh basil
- 1 teaspoon red pepper flakes
- 2 tablespoons dried parsley
- 2 tablespoons sugar
- salt and pepper to taste
- Sautee the onion and garlic in the olive oil until they are soft, about 5 minutes.
- Add in the remaining ingredients, adding salt and pepper to taste.
- Let cook for at least 25 minutes, longer if you wish.
- Puree up to desired consistency with an immersion blender before serving.